Chocolate Lava Cake: An Easy & Elegant Valentine’s Day Dessert

This recipe comes from my childhood friend, Tracy. She made it for us a few weeks ago when we visited her in Short Hills. I was so impressed I told her it was going to make a great post for Valentine’s Day. (No pressure when I come to dinner, camera in hand.) Be sure not to over cook them. You want that soft flow of ooey, gooey chocolate oozing from the center, delighting your special Valentine with every bite.

INGREDIENTS:

Makes 6 individual cakes

8 – 8 1/4oz. high quality bittersweet chocolate

1 1/2 sticks unsalted butter + extra for ramekins

3 eggs + 2 egg yolks

3/4 cup sugar

1 teaspoon vanilla

1/4 cup flour

1/4 tsp (I used a couple of pinches) salt

Combo of cocoa and cinnamon for dusting ramekins (I made this part up, so it was to taste) I believe it was 2-3 tsp cocoa and 1 tsp cinnamon. Raspberries and confectioner’s sugar for garnish. You’ll need 6 ramekins. Using a moistened paper towel, coat the inside of the ramekins with softened butter. Dust with cocoa/cinnamon combo and tap out any excess.

Preheat oven to 400 degrees.

In a heat proof bowl, add the chocolate, butter, and salt. Set the bowl over a pot of boiling water and mix until everything is melted and the mixture is smooth – alternatively, microwave on low power until butter melts and stir chocolate to melt. Remove from the heat and let cool slightly.

In the bowl of an electric mixer fitted with the whisk attachment, whisk together the eggs, yolks, sugar and vanilla until fluffy and pale. With the mixer speed on low, slowly drizzle in the cooled chocolate mixture and mix until everything is well combined.

Sift in the flour and gently fold in until everything is just well combined. Do not over mix. Divide the batter into the 6 ramekins and place on a baking sheet. Bake until the cakes puff up slightly and are set on top, about 10 mins.

Invert onto plate, place raspberries on top and use fine mesh sieve to gently sprinkle powdered sugar over top.

NOTE: I made the batter ahead of time, and refrigerated. Then I was able to microwave at 10 second intervals until batter was pourable – be careful not to cook it!